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Sufganiyot, Gluten-Free (P, TNT)
Source: Adapted "The Children's Jewish Holiday Kitchen," by Joan Nathan
Serves: 12

1 scant tablespoon dry yeast (1 package)
4 tablespoons sugar
3/4 cup lukewarm milk substitute or warm water
2-1/2 cups all-purpose gluten-free flour blend
Pinch of salt
1 teaspoon ground cinnamon
2 eggs, separated
2 tablespoons margarine, softened
Apricot or strawberry preserves
Vegetable oil for deep-frying

Mix together the yeast, 2 tablespoons of the sugar and the milk substitute or water. Let sit 15 minutes to make sure it bubbles (i.e., proof the yeast).

Sift the flours twice and then mix with the remaining sugar, salt, cinnamon, egg yolks, and the yeast mixture.

Knead the dough until it forms a ball. Add the margarine. Knead some more, until the margarine is well absorbed. Cover with a towel and let rise a minimum of 4 hours in a warm place. You can leave it to rise overnight if you want to, but with gluten-free pastries there is a point where no more rising will take place.

Roll out the dough to a thickness of 1/8".

Cut out the dough into 24 rounds with a juice glass, or any object about 2" in diameter. Take 1/2 teaspoon of preserves and place in center of 12 rounds. Top with the other 12. Press down at edges, sealing with egg whites. Crimping with the thumb and second finger is best. Let rise for about 30 minutes on a baking sheet in a warm place with no drafts.

Heat at least 2" of vegetable oil to about 375°F (190°C). Drop the doughnuts into the hot oil, about 4 at a time. Turn to brown on both sides. Drain on paper towels.

Roll the doughnuts in sugar.

Poster's Notes:
This recipe does not respond well to doubling. Better to make two separate batches in separate bowls.

Posted by Brenda-Lee Olson

Nutritional Info Per Serving: N/A